Chimayó
Tequila, apple cider, lemon and cassis. The signature drink of a New Mexico restaurant.
Built in glass · Rocks glass · Easy · about 2 minutes · about 17% ABV
Ingredients
- 45 ml Tequila (blanco)
- 45 ml Apple juice
- 7.5 ml Fresh lemon juice
- 7.5 ml Crème de cassis
- Apple slice (garnish)
Method
- Ice the glass
- Pour 45 ml tequila (blanco) into the glass
- Pour 45 ml apple juice into the glass
- Add 7.5 ml fresh lemon juice
- Pour 7.5 ml crème de cassis into the glass
- Garnish
Tip
Use cloudy, fresh-pressed apple juice.
About the Chimayó
Created by Arturo Jaramillo at Rancho de Chimayó restaurant in New Mexico in the 1960s, using local apple cider.
The spirit-forward family. This is a spirit-forward drink, made mostly of spirit and liqueur with no juice to soften it. Drinks like this were the heart of the golden age of cocktails, from the 1860s to Prohibition in 1920, and many were collected in Harry Craddock's Savoy Cocktail Book (1930). Stir them cold and serve them small.
Chimayó FAQ
What's in a Chimayó?
45 ml tequila (blanco), 45 ml apple juice, 7.5 ml fresh lemon juice, 7.5 ml crème de cassis, garnished with apple slice.
How strong is a Chimayó?
About 17% ABV once mixed with ice, which is 1.5 Australian standard drinks per serve. That is stronger than a glass of wine.
Should I shake or stir a Chimayó?
Neither. Build it straight in the glass over ice, then give it one gentle stir.
What glass do you serve a Chimayó in?
A rocks glass, about 300 ml. Serve it over ice. No rocks glass? Use any short, heavy tumbler.
